Mango and rose lassi
My mango and rose lassi is a combination of mango and rose flavored Indian yoghurt based drinks, that is not only delicious but so pretty to look at too - beat the heat in style this summer
Equipment
- Blender/Mixer
Ingredients
- 2 cups yoghurt use vegan yoghurt for a vegan version
- 1 cup chilled water or milk to make it richer
- ½ cup mango pulp fresh or canned
- 1 tsp cardamom powder
- 2 tbsp rose essence
- 2-3 tbsp jaggery powder or sweetener of choice to taste
- 2-3 ice cubes optional
- 2-3 drops red food color optional
For garnishing
- 2-3 tbsp pistachios finely chopped
- 1 tbsp edible dried rose petals
Instructions
- In your blender/mixer jar, take 1 cup yoghurt, ½ cup chilled water (or milk), cardamom powder, mango pulp and ice cubes - I have not added jaggery here as my mango pulp was quite sweet. Blend everything together until well incorporated
- Check if you need to adjust for sweetness. Pour in individual tall glasses until half full
- Wash your blender jar and add the remaining yoghurt, water (or milk), rose essence, food color (if using), jaggery powder and ice cubes. Blend everything until evenly mixed
- Pour the rose lassi over the mango lassi in the glasses. Garnish with pistachios and rose petals and serve chilled. Enjoy!
Notes
- You can replace water with chilled milk in the recipe to make your lassi even richer
- If your mango pulp isn't sweet enough, add jaggery powder or sugar while blending the mango lassi
- To make mango pulp from fresh mango, peel the skin of the fruit, remove and chop the flesh in small pieces and blend until smooth, in a mixer/blender
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres